SACCHAROMYCES CEREVISIAE STRAIN SUITABLE FOR BAKERY YEAST MANUFACTURE, OSMOTOLERANT AND MANIFESTING HERITABLE RESISTANCE TO WEAK ORGANIC ACIDS (VERSIONS) AND SUCH STRAIN USAGE Russian patent published in 2015 - IPC C12N1/18 A21D2/00 A21D8/04 A21D13/00 C12R1/865 

FIELD: food industry.

SUBSTANCE: inventions group relates to versions of Saccharomyces cerevisiae strain suitable for bakery yeast manufacture and such strain versions usage. One proposes Saccharomyces cerevisiae CNCM I-4312 strain, Saccharomyces cerevisiae CNCM I-4313 strain, Saccharomyces cerevisiae CNCM I-4409 strain or Saccharomyces cerevisiae CNCM strain under No I-4410 which are used as bakery yeast, are osmotolerant and heritably resistant to weak organic acids. Bakery yeast is obtained by way of propagation of the said strain or strains without adaptation to the presence of weak acid or weak acids or with adaptation to the presence of calcium propionate. Additionally, one proposes versions of dough including the said bakery yeast. Through the said dough usage one obtains a baked bread product by way of performance of the stages of handling, imparting a round shape, proofing, moulding, final proofing and yeasty dough baking.

EFFECT: inventions group ensures dough proofing time reduction and improved gas generation in dough with high concentration of sugar and in the presence of calcium propionate.

18 cl, 5 tbl, 6 ex